Sassy Strawberry Sorbet
When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cream. Option three: Strawberry Shortcake. All of these are totally reasonable options — especially option three (which I plan to make this weekend for a friend’s birthday) — only, are they the most strawberry-forward options? Well, the raw strawberries, yes. You don’t get more strawberry-forward than a raw strawberry. Or do you? What if you blend them and perk them up with sugar, lemon juice, and a few other secret ingredients and then give them a spin in an ice cream maker? You’ll wind up with something even better than a raw strawberry. You’ll wind up with my sassy strawberry sorbet.
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